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Spicy Chili Garlic Penne with Roasted Broccoli and Red Peppers


Special Diet

Dairy-Free, Gluten-Free, Vegan, Vegetarian


Main Course

Main Ingredient

Pasta & Noodles




  • Kosher or fine sea salt
  • 4 cups broccoli florets
  • olive oil
  • 12 oz gluten free penne pasta
  • 2 shallots, sliced
  • 5 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 5 tbsp San-J Organic Tamari Lite 50% Less Sodium Soy Sauce
  • 2 tbsp chili garlic sauce, more or less to taste
  • 1 tbsp brown sugar or coconut sugar
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 16 oz jar roasted red peppers, drained and chopped
  • 1 tbsp sesame seeds


  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Bring a large pot of salted water to a boil.

Put the broccoli on the prepared baking sheet drizzle with a little olive oil and toss to coat. Spread the broccoli in a single layer and bake for 14–18 minutes or until starting to brown and crisp tender.

Cook the penne according to the package directions. Drain, saving some of the pasta cooking water.
  • In a large skillet heat 1 tablespoon of olive oil over medium-high heat, add the shallots and cook for about 5 minutes until they start to brown. Add the garlic, white part of the green onions, and ginger and cook, stirring for another 2 minutes.
  • Add the tamari, chili garlic sauce, sugar, vinegar, and sesame oil and cook, stirring for another minute or two. Add the cooked penne, broccoli, and roasted red peppers, simmering for a few minutes.
  • Serve topped with the sesame seeds.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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